Bigos Breakfast Hash with Crispy Potatoes and Eggs

Method

1. Cut the potatoes, peeled or not, into 2 cm cubes. Put them in a 18 cm pot with enough cold water to cover and the salt, and boil on high heat for 9 min. When the tip of a knife goes in with slight resistance, drain and leave them in the colander for 3 minutes to steam dry. A dry surface is what makes them crisp.

   Add in this stepPotatoes 300 gSalt (for the cooking water) 1 tsp

   high heat

2. Heat the oil in a 24 cm frying pan (cast iron is ideal) on medium-high heat and spread the potatoes in a single layer. Leave them untouched for the first 4 minutes, then start turning them; fry for 10 min in total until golden and crisp on several sides.

   Add in this stepNeutral oil 2 tbsp

   medium-high heat

3. Push the potatoes to one side and add the bacon cut into 1 cm strips, the sausage in 1 cm slices, the sliced onion and the quartered mushrooms to the empty space. Cook on medium heat for 6 min until the bacon fat runs and the mushrooms are golden, then mix everything together.

   Add in this stepSmoked bacon 60 gSmoked sausage (kiełbasa) 100 gOnion 1Button mushrooms 100 g

   medium heat

4. Squeeze the sauerkraut dry, add it with the smoked paprika, marjoram and pepper, and fry on medium heat for 3 min. Letting the edges of the sauerkraut catch slightly gives a lovely toasty flavour. Sausage and sauerkraut are salty, so add salt only if it needs it after tasting.

   Add in this stepSauerkraut 150 gSmoked paprika ½ tspDried marjoram ½ tspBlack pepper to taste

   medium heat

5. Use a spoon to make one hollow per egg in the hash and crack an egg into each. Cover and cook on medium-low heat for 5 min, until the whites are completely set and the yolks still soft. Give it 2 to 3 minutes more if you prefer firm yolks.

   Add in this stepEggs 2

   medium-low heat

6. Turn off the heat, dot with sour cream, scatter over the dill and serve straight from the pan.

   Add in this stepSour cream 2 tbspFresh dill, chopped 2 tbsp